| How To Cook: |
|
|
1. Place the fish in a food processor and process until smooth. You may have to do this in 2 batches. Remove it to the bowl of your electric mixer.
|
2. Add the potato starch, seasonings, and eggs, 1 at a time, beating in thoroughly. Add the butter and then the cream and milk, beating until light and fluffy.
|
3. Place the mixture in a buttered loaf pan, cover with foil, and then place the pan in a large pan of hot water. The water should come 2 inches up the side of the fish pan. Bake in a 350°F oven for about 1 hour.
|
4. Slice and serve with a Cream Sauce (page 339). Or you can serve it with fried onions instead. 1 love it sliced and lightly fried with onions. You can also mold the fish batter into small balls and poach them in fish stock.
|
|
